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Kalamata Olive Relish

Southern.Crockpot's picture
Ingredients
  Pine nuts 2 Tablespoon
  Sun dried tomatoes in oil 1⁄4 Cup (4 tbs), undrained
  Minced onion 1⁄2 Cup (8 tbs)
  Minced garlic 1 Tablespoon
  Dried basil 2 Teaspoon
  Jarred kalamata olives 8 Ounce, drained, pitted, and chopped (1 Jar)
Directions

Bake nuts in a shallow pan at 350°, stirring occasionally 5 minutes or until toasted.
Drain dried tomatoes, reserving 2 tablespoons oil.
Coarsely chop tomatoes.
Saute onion in reserved oil in a large skillet over medium-high heat 5 minutes or until tender.
Add garlic and saute 1 minute.
Add tomato and basil.
Process tomato mixture in a blender or food processor 5 seconds or until almost pureed; place in a small bowl.
Stir in olives and pine nuts.
Cover and chill relish up to 1 week.
Serve relish at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Pine Nut
Preparation Time: 
5 Minutes

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